Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Dried black mushrooms |
| ½ pounds | Lean pork |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Soy sauce |
| 2 teaspoons | Sherry |
| ¼ teaspoon | Sugar |
| ¼ teaspoon | Oil |
| ½ cup | Bamboo shoots |
| ½ cup | Celery |
| ¼ cup | Smoked ham |
| 4 \N | Pieces deep-fried bean curd |
| 1 \N | Clove garlic |
| 2 teaspoons | Cornstarch |
| 2 teaspoons | Water |
| 1 tablespoon | Oyster sauce |
| 1 pinch | Sugar |
| 1 dash | Pepper |
| 2 tablespoons | Oil |
| ½ teaspoon | Salt |
| ¾ cup | Stock |
1. Soak dried mushrooms.
2. Shred pork. Combine cornstarch, soy sauce, sherry, sugar and oil, then add to pork and toss to coat.
3. Separately shred bamboo shoots, celery, smoked ham, deep-fried bean curd and soaked mushrooms. Crush garlic.
4. Blend remaining cornstarch and cold water to a paste, then stir in oyster sauce, remaining sugar, and pepper.
5. Heat oil. Add salt, then garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 1 to 2 minutes).
6. Add bamboo shoots, celery and mushrooms, and stir-fry 1 minute more.
7. Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat.
8. Stir in cornstarch mixture to thicken. Then add shredded bean curd, stirring in only to heat through. Serve at once, garnished with shredded ham.
NOTE: The deep-fried bean curd is available already cooked in Chinese food stores or may be prepared at home.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .